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Even though I don’t have the slightest amount of Italian in me, there’s this part of me that loves pasta. A lot. However, I’m not a fan of the high carb/high gluten properties of those ridiculously good noodles. After my recent post with the Italian MasterChef contestant Luca, I had a large craving for a big bowlful of pasta. I think his Italian accent made me hungry…

However, I notice that high carb/sugar foods seem to affect my body more negatively than higher caloric foods. This doesn’t mean I skip out on pasta

– I just don’t have it very often…especially since our home is a mostly gluten-free house.

I decided to try a lower carb version by using spinach fettuccine “noodles” from Quest. For those of you who haven’t tried these low carb/low calorie noodles (learn about them here), you will probably won’t be crazy won over by the texture. However, I’m learning to like them – the realization that I’m only eating 10-20 calories of low-carb “noodles” per serving is part of what makes me like them so much. Seriously though, they are a good vehicle for all sorts of magical flavours you drown them in. I have to say that I’m more of a fan of the thinner spaghetti style “noodles” than the thicker fettuccine style.

Here’s a hint: Don’t get put off by the smell when you open the bag of noodles. Just rinse those noodles like crazy and it goes away. The more you rinse the better it is!

With this low calorie white sauce recipe, make sure you use unsweetened PLAIN almond milk (I like the stuff by Blue Diamond). If you use vanilla flavoured or any of those new milks that are a mix of coconut and hempseed, or whatever…it’ll have a different taste. USE PLAIN.

You don’t have to use glucomannan for a thickener, it’s just my new thickener I’m experimenting with. Cornstarch will work fine, just note that you want 1 tablespoon per 1 cup of liquid you’re thickening. Make sure to mix it in cold milk or else it will not mix properly.

I added chunks of chicken breast for some protein, but if you’re vegetarian that’s completely optional. Also, if you’re not crazy about garlic just reduce it by one clove. This recipe serves 2.

Low Carb “Pasta” with Garlic White Sauce

1 cup plain, unsweetened almond milk

1/2 tsp. glucomannan*

1/3 cup skim milk mozzarella cheese

2 tbsp. parmesan cheese

2 cloves garlic, pressed

Sea salt and freshly ground pepper, to taste

1/3 cup cooked chicken, chopped (opt)

1 package of low carb noodles

*Or use cornstarch – instructions above

On medium heat, whisk in glucomannan into almond milk until blended. Add the cheese, garlic, salt, and pepper. The salt and pepper are what make the flavour pop…so don’t skimp! Heat until just starting to boil, continually stirring. Set aside on low while you tend to the noodles.

Rinse, rinse, and rinse those noodles! Flash boil the noodles for 2 minutes or put in the microwave for 1 minute. Set on plate and top with sauce and a sprig of rosemary (because we’re artsy like that). Enjoy!

Have you tried those low carb noodles and what do you think of them? Are you a pasta lover?

wow, I would love to try these so bad.. unfortunately I live in Holland and it seems like this is not for sale anywhere near. maybe time to finally get that mastercard and order in from somewhere else? I always use make lovely zucchini noodles/spaghetti with a great spiral slicer, but something different would be nice to try!

zuchinni noodles are awesome, so much better than spaghetti squash, they have a nice al dente texture and the flavour is fairly neutral, just stir fried mine in a little olive oil , let rest for a minute and drain. really good.